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Bamba BSB, Shi J, Tranchant CC, Xue SJ, Forney CF, Lim LT, Xu W, Xu G. Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules 2018; 23:E2525. [PMID: 30279378 PMCID: PMC6222392 DOI: 10.3390/molecules23102525] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/26/2018] [Accepted: 09/29/2018] [Indexed: 12/12/2022] Open
Abstract
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W₁/O/W₂) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W₁). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W₂ (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W₁/O/W₂ microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W₁/O/W₂ homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W₁/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (-40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W₁/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.
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Affiliation(s)
- Bio Sigui Bruno Bamba
- Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Université Peleforo Gon Coulibaly, Korhogo BP 1328, Côte d'Ivoire.
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - Sophia Jun Xue
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Charles F Forney
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, NS B4N 1J5, Canada.
| | - Loong-Tak Lim
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Weili Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Guihua Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
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